Rosemary
(Rosmarinus officinalis)
Description
The rosemary plant is a half-hardy
perennial evergreen shrub that
reaches a height of 2' — 4'. The leaves are needle-like, leathery,
and dark
green with a gray undersurface. The flowers, appearing in spring,
are most commonly pale lavender blue, although deep blue, pink, and white flowered
varieties have been selected. The whole plant is very fragrant with its
own special
and characteristic balsamic smell.
Culture
Start with plants purchased
from a garden center. Rosemary can also
be propagated by cuttings that are 4" — 6" long. It can be started
from seed
but germination is very slow and the plants are slow to develop.
Rosemary grows
best in a well-drained, sunny area. Keep the soil evenly moist
and fertilize very
little. In warm climates, Zone 7 and higher, rosemary over winters
out-of-doors;
in areas where winters are severe, the plants should be taken indoors
during
the winter. Keep the soil moist. The plants can be set out in the
garden the
following spring. To dry rosemary, hang long stems in a warm location.
Handle
carefully, as the leaves tend to fall off.
Uses
Although this herb
can be grown in the garden, it makes a good
container-grown plant. It is commonly grown as a topiary. A well-drained
soil
is essential to avoid root rots. This herb is prized for its aromatic
foliage that is
used in cooking. A fresh sprig of it can add a subtle, rich flavor
to chicken, beef,
pork, lamb, sauces, stuffing's, soups, and bread. The Italians especially
favor it
in pasta sauces, tomato dishes, and veal recipes. It can be dried,
but fresh sprigs
are preferable.
Folklore
In ancient Greece, Rosemary was recognized for its alleged ability to strengthen
the brain and memory. Greek students would braid Rosemary into their hair to help them with their
exams. Also known as the herb of remembrance, it was placed on the graves of English heroes.
